Vibrant Blood Orange and Fennel Salad with Pickled Onions

Pickle the onions: In a small bowl, whisk together the sugar and white wine vinegar. Add the thinly sliced red onion and set aside for 15 minutes to lightly pickle. Once finished, drain the onions and reserve the pickling vinegar for the dressing.

Prepare the oranges: Cut the rind and white pith from the blood oranges, then slice the fruit into rounds. Collect any juice that accumulates on the cutting board; you want about 2 teaspoons for the dressing (if you are short on juice, squeeze a slice or two).

Make the dressing: Measure out 2 teaspoons of the reserved pickling vinegar. Whisk or shake it together with the 2 teaspoons of reserved orange juice, 2 tablespoons of extra-virgin olive oil, and a pinch of salt and pepper until emulsified.

Dress the fennel: Thinly slice the fennel bulb. In a separate bowl, toss the fennel with 1 tablespoon of the onion pickling juice, the remaining 2 tablespoons of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper.

Assemble the salad: Arrange half of the orange rounds on a serving plate. Top with two-thirds of the fennel, some pickled onions, and a sprinkle of parsley. Layer the remaining orange slices, fennel, and onions on top. Just before serving, drizzle the dressing mainly over the oranges to avoid staining the fennel. Serve immediately.